Patiala Shahi Gosht

patiala shahi mutton

It is a very popular dish from north India, Panjab region named Patiala. Mutton cooked with spices and a very special crushed masala which give it a different flavour.

Ingredients

Mutton                                      800 gm

Onion finely chopped                  200 gm

Tomato finely chopped               150 gm

Garlic finely chopped                  60 gm

Ginger finely chopped                 60 gm

Yogurt                                      50 gm

Red chilli powder                       10 gm

Coriander powder                        5 gm

Turmeric powder                         5 gm

Coriander leaves                         20 gm

Whole Garam masala                 20 gm

Ghee                                         60 ml

For dry masala

Cumin seeds                             5 gm

Red dry chilli                             2         

Coriander seeds                         5 gm

Black pepper seeds                   5 gm

Method

Heat ghee in a wok, add whole garam masala (green cardamom, mace, cinnamon), and stir.

Then add chopped onion and cook until light brown.

saute onion with spices

Now add mutton pieces and mix well.

add mutton

Then add finely chopped ginger and garlic and stir well.

add ginger garlic

Add chilli powder, coriander powder, turmeric powder then cook well.

add powder ingredients

Now add finely chopped tomato and cook until tomato becomes soft.

add tomato

Now add yogurt and mix well.

add yogurt

Then add required water then cover and cook for 20 – 25 minutes.

add required water

For dry masala

Heat a dry pan and roast cumin, coriander, dry chilli and black pepper seeds until smell comes.

roast spices

Then crush it in rough mixture.

special crushed masala

Once the mutton cooks add this prepared dry masala and chopped coriander leaves then mix well.

ready mutton patiala

Serve hot with paratha or nun.

Dalcha

dalcha

It is a popular dish from Hyderabad, cooked with mutton and red lentils.

Ingredients

Mutton                                      200 gm

Chopped ginger                         1 tbsp

Chopped garlic                          2 tbsp

Cinnamon                                 2 inches

Red chilli paste                         ½ tsp

Turmeric powder                        ½ tsp

Salt                                          to taste

Red lentils                                 1 small bowl

Ghee                                        2 tbsp

Cumin seeds                             1 tbsp

Dry red chilli                              5 – 6

Curry leaves                              8 - 10

Lemon                                      1

Oil                                            1 tbsp

Method

Heat oil in a pan then add cinnamon, onion, garlic ginger and sauté.

Then add turmeric powder, red chilli paste and cook well.

Now add mutton and mix well.

add mutton

Add water,salt then cover and cook for 15 minutes.

add water in mutton

Open cover and add soaked red lentils mix well.

add soaked red lentils into mutton

Cover and cook for 5 minutes.

For tarka

Heta ghee in a pan.

add ghee on pan

Add cumin seed, curry leaves, dry chilli, chopped garlic and sauté.

prepare tarka

Add lemon juice mix well.

add lemon juice in tarka

Now pour this tarka into mutton and mix well.

add tarka

Garnish with red chillies and serve.

Parsi Sali Boti

sali boti

Parsi cuisine sali boti (boneless mutton cooked in onion and tomato and served with fried matchstick potatoes). Very few cultures use these matchstick potatoes in their food.

Ingredients

Mutton                                      200 gm

Onion sliced                              4 tbsp

Tomato chopped                        2

Red chilli paste                         ½ tsp

Ginger garlic paste                    2 tsp

Turmeric powder                        ½ tsp

Jaggery                                    ½ tsp

Coriander leaves                       1 tsp

Vinegar                                    1 tsp

Chopped green chillies              1 tsp

Potato cut lengthwise                1 bowl

For garnish

Sali

coriander

Method

First heat oil in pan, add chopped onion and saute.

Add ginger garlic paste and stir well.

add ginger garlic paste in onion

Add tomato chopped and cook until soft. Then add turmeric powder, green chilli, red chilli paste and mix well.

add chillies and turmeric 

Add jaggery and cook for a minute.

add jaggery 

Add vinegar and mix well.

add vinegar 

Then add mutton and mix well.

add mutton

Add chopped coriander and stir well.

add chopped coriander

Add water, salt then cover and cook for 12-15 minutes.

add some water 

Within this time deep fry the soaked potatoes until light brown.

Remove on tissue and add salt.

fried potatoes 

Then serve on a serving glass.

serve sali

Open cover, the mutton is ready.

remove ready sali boti

Serve in a bowl garnish with coriander.

Gosht ki kadi

gosht ki kadi

Ingredients

Turmeric powder                        3 - 4 tsp

Red chilli powder                       1 tsp

Coriander powder                       ½ tsp

Cumin powder                            ¾ tsp

Garam masala powder               1 tsp

Salt                                          to taste

Mutton                                      500 gm

Green chillies                            2

Finely chopped garlic                 2 tsp

Finely chopped ginger                2 tsp

Finely chopped onion                 1 medium

Curry leaves                              10 - 15

Oil                                            3 - 4 tbsp

Cinnamon sticks                       1 - 2

Bay leaves                                2 - 3

Curry leaves                              8 - 10

Whole wheat flour                      3 tsp

Tamarind paste                         3 tsp

For garnish

Garam masala powder

Cumin powder

Coriander leaves

Method

First in a mixing bowl, add mix turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and salt.

Now in another bowl, mix salt with the mutton.

mix mutton in masala

After this, put green chillies, ginger, garlic, onion and curry leaves in a mixer to prepare a paste, add oil in it.

making paste

Next, add water in the bowl with the spices to prepare a marination and marinade the mutton in it.

After this, heat oil in a pan, put cinnamon sticks, bay leaves, curry leaves and marinated mutton in it to cook.

add mutton 

Meanwhile, in another bowl to prepare a paste- mix whole wheat flour, water and mix well then add red chilli powder and garam masala powder.

Now, add onion paste, salt, jeera powder in mutton and mix well. Cover and cook for 8-10 minutes.

cover and cook 

Then add tamarind paste and flour paste in the mutton.

add tamarind paste

Garnish the prepared kadi with garam masala powder, jeera powder and coriander leaves.

Your Gosht ki Kadi is ready.

Mutton palak

mutton palak

It is a hyderabadi cuisine made with mutton and spinach.  It has a very exotic taste and very easy to cook.  

Ingredients

Mutton boneless                       400 gm

Curd                                         2 tbsp

Ginger-garlic paste                    1 tbsp

Cardamom                                2

Bay leaf                                    3

Cinnamon                                 2 inch

Onion finely sliced                     2

Tomato chopped                       1

Cumin powder                           1 tbsp

Garam masala powder               1 tsp

Turmeric powder                        ½ tsp

Spinach chopped                      300 gm

Salt                                          to taste

Oil                                            1 tbsp

Method

First marinate the mutton with curd and ginger-garlic paste for 30-40 minutes.

Heat pressure cooker, add oil then add marinated mutton in hot oil and stir.

add marinated mutton in hot oil

Close the lid of cooker and cook for 6 to 7 whistles.

cook the mutton

Within this time heat oil in pan, add all whole garam masala and sauté.

Add onion and stir till brown.

add onion to whole garam masala 

Add ginger garlic paste and stir for a minute.

add ginger garlic paste

Then add tomato and stir well.

add tomato

Add cumin powder, garam masala powder and roast it.

add cumin and garam masala powder

Then add turmeric powder and mix well.

add turmeric powder

Now add mutton into spinach, mix well.

add water into muton palak

Add salt and some water for gravy. Cover and cook for 3 to 4 minutes.

Mutton palak is ready to serve.

Syel mutton

syel mutton

It is a popular Sindhi dish with common spices and lotus root.

Ingredients

Vegetable oil                             2 to 3 tbsp

Onion chopped                          2

Mutton                                      500 gm

Cumin seeds                             ½ tsp

Cloves                                      2 to 3

Peppercorn                               2

Black cardamom                       2

Green cardamom                       2

Bay leaf                                    1

Cinnamon                                 1 piece

Salt                                          to taste

Meat masala                             1 tsp

Coriander powder                      1 tsp

Red chilli powder                       1.2 tsp

Tomatos puree                          1 tbsp

Ginger-garlic paste                    1 tbsp

Curd                                         ½ bowl

Lotus root                                 8 to 10 slices

Kasuri methi                             1 tsp

Oil                                            3 tbsp

Method

Heat oil in a pan, add chopped onion and cook till pink.

Now add mutton stir cook for 3-4 minutes in high flame.

Then add all whole spices and roast for 2 minutes.

add all whole spices

Now add meat masala, coriander powder and salt and stir-cook for 2 minutes.

add meat masala and coriander powder

Add chilli powder, tomato puree and ginger-garlic paste stir for 2 minutes.

add tomato puree and ginger-garlic paste

Add warm water, stir then cover and cook for 25-30 minutes in medium-low flame.

Open cover and add curd and sliced boiled lotus root, cover and cook on low flame for 2 minutes.

add sliced lotus root

Finally add crushed kesuri methi, stir for a minute and serve.